Ennai Kathirikkai Masala, Stuffed Brinjals Masala

• Produce

  • 5 Chili pepper, dried red
  • 2 sprigs Coriander, leaves
  • 1/2 Gooseberry size tamarind
  • 1 Onion
  • 1 tbsp Peanut

• Baking & Spices

  • 1 tsp Salt
  • 1 tbsp Sesame seeds, white

• Oils & Vinegars

  • 10 tsp Peanut oil

• Nuts & Seeds

  • 2 tbsp Coconut, fresh

• Frozen

  • 1 sprig Curry, leaves

• Other

  • 12 Small brinjals
  • 1 tablespoon chana dal

Found on kannammacooks.com

Description

Ingredients

• 1 teaspoon peanut oil
• 1 tablespoon chana dal
• 1 tablespoon peanut
• 1 tablespoon white sesame seeds
• 2 tablespoon fresh coconut
• 3 dried red chillies (Byadagi or Kashmiri)
• 2 dried red chillies (Gundu milagai or any spicy variety)
• 1 onion, roughly chopped
• half a gooseberry size tamarind
• 1 teaspoon salt
• 12 small brinjals
• 3 tablespoon peanut oil
• 1 sprig curry leaves
• 2 sprigs coriander leaves, chopped

Directions

• Heat a pan and add in the peanut oil. Add in the sesame seeds, peanuts and chana dal. Saute on a low flame until the chana dal is slightly golden in colour.
• Add in the coconut, onion and the tamarind. Add in the dried red chillies. Fry for a minute.
• Remove from heat and set aside to cool.
• Once cool, grind in a small mixie jar to a smooth paste. Add very little water (a couple of tablespoons) while grinding.
• Remove ¾th of the stem from the brinjal. Cut the brinjal in a cross. Stuff the brinjal on the inside with the ground paste. Set aside.
• Heat oil in a pan and add in the stuffed brinjal.
• Add a cup of water to the remaining ground masala paste to dilute the paste. Add the remaining paste to the pan. Cover the pan with a lid and cook on a low flame for 20 minutes.
• Add in the curry leaves and the chopped coriander leaves. Mix once and remove from heat.
• Serve hot with steaming hot rice and ghee.